Remove the giblets from the turkey then cut the backbone and flatten it. Once flat, pat dry with a paper towel.
In a small bowl, mix salt, brown sugar, poultry seasoning, and paprika. Rub over the turkey. Refrigerate uncovered 8 hours or overnight.
Preheat the oven to 450°F. Place turkey on a rack in a roasting pan with one cup of water.
Roast 70-90 mins or until the thigh meat reaches 165°F.
Tent with foil and rest 15-20 minutes before carving.
Notes
TO STORE. Wrap the leftover carved turkey in plastic wrap or place it in an airtight container, then refrigerate for 3 to 4 days.TO FREEZE. Leftover cooked turkey freezes well for 2 to 3 months.TO REHEAT. Reheat the leftover spatchcock turkey on a baking sheet, covered, at 325°F. You can also zap it in the microwave.